As long as the temperature is 60 degrees Fahrenheit you can use the numbers on the hydrometer. But if the temperature is lower or higher the little piece of paper chart tells how much to add or take away to it to be spot on.
Good stuff man. I run a 30 gallon and get about 4 gallon a run after I temper it to 85ish. When I get 25 gallon made I dump it all in a brute trash can, mix and stir it good, then re jar it. All my likker is exactly the same that way
Like your videos bro, keep it simple. I'm not interested in becoming a chemist. Have to admit oh, u was scaring the hell out of me with that bucket on that table lol. Keep them recipes coming.
Hello sir, I really enjoyed your video. the science stuff is great and all. But I believe that tradition, Generations of pass down knowledge, and hands on experience is only way to create true perfection.. Sometime through out my family line we Lost our recipe and stopped creating. I was told by my great grand dad that we used to have the best recipe and I thought it was a myth. but I came across some old family things about it. And it has inspired me to start creating. I don't know much about how to. My question to you Sir is do u have any videos on here? on how to set up shop? so I can create from start, all the equipment I would need, and most importantly steps on how to do it right without friggin blinding myself or any family, god for bid.. I'm trying to set up a small system just for myself and some family members so we can enjoy and hopefully one day recreate our family recipe.. thank u and I appreciated ur video
That thing about people winnowing down two gallons to get eight ounces they claim is the best - it's all about ego. Same shit happens with wine and weed... some folks will spend all damn day trying to detect and pontificate about a subtle hint of unripe dingleberry, just so they can feel like they have a more "sophisticated palate" than you do. Meanwhile everyone else is just rolling their eyes going, "STFU and pass the jug/joint."
Ran into this last weekend. Dude sat there and chewed on the sip for 5 minutes and then "gave me advice" on aging in barrels. This was new make white whiskey. It never touched oak. Why are you talking to me about oak aging?
10-15gal mash and you're only looking for 1-2 gallons? You should be able to pull at least 1 off of 5gal mash if I'm not mistaken. I'm not saying I'm right, that just sounds way off in my small amount of experience. Are you using low abv mash or? I'm just trying to understand, I'm not trying to come off like I know anything, let alone everything. Looking forward to any helpful insights!
I think the distilled water with a baby on the label doesn't have any additives. You can usually find it at Walmart. It's to make formula for babies so I'm sure it's pure water!😁👍One💙Playboy ace
You should look into getting a RODI system. I have had saltwater tanks for years which requires RODI and it’s now dual purpose as I can achieve confirmed 0 TDS water lol
I wanted to know how they proof down the shine and not use any water. I know of only one guy who does that. But I’m trying to see how they do that because it would have to be some low proof shine to bring down some 170. And it would most certainly have backing in it right?
I run my still down to 10% and the last jar is clear as first jar. 1lb sugar, 1 gallon water will give you the perfect amount of high, and low proof to temper with no water. I never....ever use water of any kind to temper 🙃
I don’t know if this is what you were asking but, for the mash you’d need a specific Gravity hydrometer, then for the distilled product you’ll want a proofing (proof and tralle) hydrometer
This is how I do mine proof it to about 100 proof some time I'll take the first quart how heads off and always 2ounces for shots better safe then sorry lol
It seems like if you have 1.75 gallons at 70 percent and you want it to be 55 percent, you could just do 1.75 times 15 percent and add that much water.
Found you through Jesse. I like your style. I always use distilled water and 2 oz. Of Glycerin per gallon of final product. A good shine will pop! 👍
Your the man! I enjoy all your vids. I watch all of them as your a straight and to the point.
Your the best at what you do. I appreciate it so much.
As long as the temperature is 60 degrees Fahrenheit you can use the numbers on the hydrometer. But if the temperature is lower or higher the little piece of paper chart tells how much to add or take away to it to be spot on.
New to your chanel thanks for the education great stuff on blending and proofing
Good stuff man. I run a 30 gallon and get about 4 gallon a run after I temper it to 85ish. When I get 25 gallon made I dump it all in a brute trash can, mix and stir it good, then re jar it. All my likker is exactly the same that way
Cool video learned a lot thanks bro
Seems to b every time I’m shining,you put a video up..cheers
Like your videos bro, keep it simple. I'm not interested in becoming a chemist. Have to admit oh, u was scaring the hell out of me with that bucket on that table lol. Keep them recipes coming.
Sorry you didn't win any awards last night. I voted for you. Love your shows!!!!!
Awesome
Love your videos brother. Your shit is on point and it inspires me to try your recipes. I can’t wait to dive into your pecan pie shine. Cheers bro 😎.
Man I can't wait for the "hotel bottle" giveaway! Hells yeah!!!
Cooking for 2yrs now...dont use hydrometer much..go by taste...east Tennessee has good spring water for taste...
YOU WILL DO JUST FINE ON THAT PROOF
thanks phil
Know you still & your mash, there's no need to make crazy cuts. I use quarts as well, towards the tails I'll use a one small jar.
Hello sir, I really enjoyed your video. the science stuff is great and all. But I believe that tradition, Generations of pass down knowledge, and hands on experience is only way to create true perfection.. Sometime through out my family line we Lost our recipe and stopped creating. I was told by my great grand dad that we used to have the best recipe and I thought it was a myth. but I came across some old family things about it. And it has inspired me to start creating. I don't know much about how to. My question to you Sir is do u have any videos on here? on how to set up shop? so I can create from start, all the equipment I would need, and most importantly steps on how to do it right without friggin blinding myself or any family, god for bid.. I'm trying to set up a small system just for myself and some family members so we can enjoy and hopefully one day recreate our family recipe.. thank u and I appreciated ur video
That thing about people winnowing down two gallons to get eight ounces they claim is the best - it's all about ego. Same shit happens with wine and weed... some folks will spend all damn day trying to detect and pontificate about a subtle hint of unripe dingleberry, just so they can feel like they have a more "sophisticated palate" than you do. Meanwhile everyone else is just rolling their eyes going, "STFU and pass the jug/joint."
Ran into this last weekend. Dude sat there and chewed on the sip for 5 minutes and then "gave me advice" on aging in barrels. This was new make white whiskey. It never touched oak. Why are you talking to me about oak aging?
10-15gal mash and you're only looking for 1-2 gallons? You should be able to pull at least 1 off of 5gal mash if I'm not mistaken.
I'm not saying I'm right, that just sounds way off in my small amount of experience. Are you using low abv mash or? I'm just trying to understand, I'm not trying to come off like I know anything, let alone everything.
Looking forward to any helpful insights!
Nice hat!
I think the distilled water with a baby on the label doesn't have any additives. You can usually find it at Walmart. It's to make formula for babies so I'm sure it's pure water!😁👍One💙Playboy ace
I've been brewing for about 3 months. Really want to try banana and other flavored recipes.
I find when I add about 1/2 oz of glycerin to each quart jar, it really makes it smoother.
Oh yeah, a spoon full of sugar helps the medicine go down.
I also use glycerin, 2 oz. To a gallon. It smooths it out.👍
You should look into getting a RODI system. I have had saltwater tanks for years which requires RODI and it’s now dual purpose as I can achieve confirmed 0 TDS water lol
Can you or do you ever distill your own water? I just got my first batch of mash going. Keep on shining my friend
I was wondering the same thing
Just ran a batch off at 160 proof sugar shine what can I make to drink it easier
I wanted to know how they proof down the shine and not use any water. I know of only one guy who does that. But I’m trying to see how they do that because it would have to be some low proof shine to bring down some 170. And it would most certainly have backing in it right?
Yeah i don't fool with that i mean you could take low proof and filter it but what's the point, gonna taste better with water in my opinion.
I run my still down to 10% and the last jar is clear as first jar. 1lb sugar, 1 gallon water will give you the perfect amount of high, and low proof to temper with no water. I never....ever use water of any kind to temper 🙃
Use a funnel and white felt to filter your likker as it comes out the worm, heat the still on medium heat, and run it s l o w and tails won't cloud
@@Hippyslacker ok cool thanks
I would stick to distilled water. No chance of screwing up a good thing👍
What do I have to do to get some of your "Nanner Shine? ;)
If I were only so lucky to get one of those hotel bottles of pure rocket fuel! Thanks for the info brother!
So, what hydrometer do you use for the starting gravity?
I don’t know if this is what you were asking but, for the mash you’d need a specific Gravity hydrometer, then for the distilled product you’ll want a proofing (proof and tralle) hydrometer
This is how I do mine proof it to about 100 proof some time I'll take the first quart how heads off and always 2ounces for shots better safe then sorry lol
winner winner chicken dinner...
Can I do still four Lokos
Hell yeah you can
12:00 Just because you don't know something doesn't mean you're not smart.
DUDE!!! That hat!!! BWAHAHAHA!!!!! NANNERS ALL UP IN YER FACE!!!
Now put it in a Port Wine Cask, and forget about it for the next five years!
It seems like if you have 1.75 gallons at 70 percent and you want it to be 55 percent, you could just do 1.75 times 15 percent and add that much water.